Pickled Red Onions

Photo: flickr user Geoff604

Ingredients

1 pound Red onions thinly sliced

1 cup White vinegar

1 teaspoon Cracked black pepper

1 teaspoon Roughly-chopped cumin seeds

1 teaspoon Dried oregano

4 Garlic cloves sliced

2 tablespoons Sugar

1 1/2 teaspoons Salt

1 Beet trimmed, peeled, and cut in 8 wedges

Preparation

Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.

Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to 1 month.